Ingredients:
Serves 4
2 large potatoes, cut into bite sized pieces
2 carrots, sliced
1/2 japanese cucumber, sliced using mandoline
Japanese mayo, kewpie brand
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Methods:Cook the potatoes and carrots until tender. Make sure not to overcook or your potato salad will be mush. Let it cool.
Meanwhile slice the cucumber using a mandoline slicer. Add mayonnaise and coat.
Let it sit in refrigerator and serve cold.
